Egg Curry

INGREDIENTS:
4 boiled eggs
2 tbsp. Oil
1/2 tsp. cumin
3/4 tbsp. ginger garlic grated or paste
1 1/2 cups chopped onions
1 green chili slit (optional)
Salt as needed
04 to 1 cup chopped tomatoes or 1/2 cup skip or use less (if
your spice powder has chili powder in it)
% to 1 tsp garam masala powder
 (curry powder, amber powder or any spice powder, adjust to suit your taste)
1 sprig curry leaves or mint leaves or 1/2 tsp
kasuri methi or 1 bay leaf
IA, tsp. pepper powder (optional)

DIRECTIONS:
Add eggs at room temperature to a pot along with water enough to immerse them. Bring them to a rolling boil on a medium flame. When the shells look cracked, switch off the stove. After 10 minutes, remove the shells and dis-card. Shell the eggs under running water if you are using first born eggs. Make 2 light incisions with a knife on theeggs and keep them aside.

Add 11/2 tbsp. oil to a pan and heat it. Add the cumin and crackle. Add ginger garlic paste. Fry until it turns slightly golden and not burnt. The raw smell should go away.
Add onions and sprinkle salt. Fry until they turn golden or transparent. Time to add tomato puree or tomatoes and fry till they turn mushy.

Sprinkle red chili powder, curry powder or garam masala and fry for 3 to 5 minutes till the mixture smells good.For a chunky ands masala Add boiled eggs and fry for 2 to 3 minutes. Pour little water and cook till the curry thickens. serve with rice or roti.

Add the ground paste and fresh curry leaves/mint leaves/kasuri methi.you can skip adding the curry leaves if using dry spices at the earlier step. Fry for 2 minutes. Add water as needed and mix the paste well to mix with water.

Bring the curry to a boil, cover and simmer until the curry thickens. Switch off the stove.
Garnish with coriander leaves.

Note:If you wish to make a rich gravy, then you can add 8 to 10 cashews along with red chili powder.